Fill your kettle and boil it. Drain and rinse the jackfruit and tip it into a bowl. Add the teriyaki sauce and gently turn to mix. Set aside to marinate for 5-10 mins.

Meanwhile, peel and finely slice the red onion. Trim and peel the carrot, then slice it into batons around 3-4cm long. Separate the pak choi leaves, then slice the stems and shred the larger leaves. Peel and grate the garlic and ginger.

Fill a large pan with hot water from the kettle, topping it up with extra water if necessary. Add a pinch of salt, put the pan on a high heat and bring back to the boil. When it’s boiling, add 2 bundles of noodles and simmer for 3-4 mins till tender. Drain them, tip them back into the pan and drizzle over 1 tbsp sesame oil. Toss to mix and set aside.

While the noodles cook, warm a deep frying pan or wok on a high heat for 2 mins, then add ½ tbsp oil. Lift the jackfruit out of the marinade and add the jackfruit to the wok. Stir fry for 3-4 mins till the jackfruit is a rich brown colour all over. Scoop the jackfruit back into the bowl with the teriyaki marinade and set aside.

Add ½ tbsp oil to the wok and stir in the garlic and ginger. Sizzle for 30 secs.

Add the onion, carrot and pak choi stems. Stir fry for 5 mins to soften and brown the veg. Return the jackfruit to the pan with the teriyaki marinade and stir to mix.

Add the noodles to the pan, along with the pak choi leaves, and toss together. Fry for 2-3 mins, tossing the pan occasionally, to warm everything through. Divide the stir-fry between 2 warm plates or bowls and serve.